If any of you are wondering why I’ve been MIA for a few weeks, I have recently moved to Berkeley and am exploring and enjoying myself too much to sit still and write a blog post.  Although I have had many blog worthy experiences, none have come together as simply as my recent kitchen exploration with tomatillos. On one of my Berkeley explorations I discovered the market to school all markets.  Cheaper than Whole Foods, but with all the local organic and bizarre mumbo jumbo, Berkeley Bowl is my grocery jam.  In particular I am a fan of the discount produce, a big mixed bag of whatever needs to be gotten rid of for the price of a dollar.  A couple of days ago, I discovered a bag of tomatillos. Born from my find, came the memory of a shrimp tomatillo dish I copied from my aunt for a dinner party.  My dinner guests and fellow gourmands were extremely impressed, but had the suggestion of adding white wine to the tomatillo sauce to balance out the flavor, something I did this time. What started as a shrimp in sauce morphed into enchiladas with the discovery of cotija and corn tortillas in my magic fridge.

Shrimp Tomatillo Cotija Enchiladas

Ingredients: 1 onion (I use vidalia) 3 tbsp olive oil 2 tsp salt 10-12 tomatillos 1/3 cup white wine 24-30 shrimp 1/3 cup lime juice (juice of 8 limes) and zest 1 bunch fresh chopped cilantro 1 package of about 10 corn tortillas 1/2 package cotija 1 avocado Directions: Preheat oven to 400 F Chop onion  and saute in a sauce pan with a pinch of salt in a little bit oil until onion is soft and golden in color.  Add peeled and quartered tomatillo pieces and lime zest and simmer until tomatillos are olive green in color and soft, adding white wine as is necessary when tomatillos begin to stick to pan.  Add lime juice and blend in a food processor.  Return to pan and heat.  Add shrimp and cook until shrimp are pink in color and no longer transparent about 10 minutes depending on the size of your shrimp.  Turn off heat and top with fresh cilantro. Prepare your tortillas by either heating them on the stove of frying them in oil (the less healthy option).  Roll crumbled cotija and 3-4 tomatillo shrimp in each tortilla placing the enchilada in a glass pan.  Once all the shrimp have been used up, pour the rest of the tomatillo sauce over your enchiladas and toss with some crumbled cotija. Bake in oven until cheese has melted.  Top enchiladas with avocados and serve with greek yogurt or sour cream.